Raspberry Sour Cream Pie Good Recipes

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Raspberry Sour Cream Pie

"A need to-have for the raspberry lover. I get rave reviews on every occasion I serve this. And because you can use frozen or fresh raspberries, you may experience it all year! This recipe makes 2 pies."

Ingredients :

2 (nine inch) unbaked pie crusts
2 eggs
1 1/3 cups bitter cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-motive flour
3 cups raspberries
half of cup brown sugar
half of cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H

Preheat oven to four hundred ranges F (200 degrees C).
In a huge bowl, beat eggs till mild and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, blend sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
Bake the pies with out the topping in the preheated oven for 30 to 35 minutes, or till the middle starts offevolved to set.
While pies bake, make the topping: In a medium bowl, mix collectively brown sugar, flour and chopped nuts. Cut in butter till crumbly. Set aside.
Sprinkle pies with topping and return to oven for 10 to 15 mins, or until topping is golden brown. Allow to chill before serving.

Notes :

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